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TOMATO TART

INGREDIENTS

     +    
TOMATOES

600g mixed fresh heritage tomatoes
(Cherry tomatoes, cut in half, the larger tomatoes cut to 0.4cm thickness)

Fresh thyme to pick over the tomatoes
1 tbsp icing sugar
100ml olive oil
15g Maldon sea salt
15 turns of mild black pepper

     +    
THE TART

400g puff pastry
Egg yolk wash

     +    
TOMATO SAUCE BASE

4 tbsp of tomato puree
2 tbsp olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch dried thyme
1 tsp aged balsamic vinegar
10 turns of milled black pepper

Method

     +    
TOMATOES

Place the sliced tomatoes onto a wire rack, making sure that there is a little space in between each one, drizzle over the olive oil, seasoning, icing sugar and picked thyme. Then place into the oven at 90c for approx. 90 minutes, till they are semi dried out.

     +    
THE TART

Roll out to 0.4cm thickness to a rectangle shape, then allow to rest for an hour. Slice off the edges to make the edges nice and straight. Egg wash the edges and stick this trim back on top, pressing down, so the edges are neat. This should be approx. 20cm wide and 35cm in length. Place onto a double folded sheet of parchment paper, as you will lift this into the oven to cook later.

     +    
ASSEMBLY

Tomato sauce

The pastry case

Sliced slow roast tomatoes

Heavy tray in oven to pre-heat

Place the oven on 200c. Spread the tomato sauce all over the base of the pastry tart, then lay in all of the tomato slices, drizzle in a little olive oil and seasoning. Lift the tart onto the hot tray. This is to ensure the bottom cooks through properly. Cook for approx. 15 mins until the pastry is golden.

Share on facebook
Share on twitter
Share on whatsapp

TOMATO TART

INGREDIENTS

   +   
TOMATOES

600g mixed fresh heritage tomatoes
(Cherry tomatoes, cut in half, the larger tomatoes cut to 0.4cm thickness)

Fresh thyme to pick over the tomatoes
1 tbsp icing sugar
100ml olive oil
15g Maldon sea salt
15 turns of mild black pepper

   +   
THE TART

400g puff pastry
Egg yolk wash

   +   
TOMATO SAUCE BASE

4 tbsp of tomato puree
2 tbsp olive oil
½ tsp caster sugar
Large pinch of oregano
Large pinch dried thyme
1 tsp aged balsamic vinegar
10 turns of milled black pepper

Method

   +   
TOMATOES

Place the sliced tomatoes onto a wire rack, making sure that there is a little space in between each one, drizzle over the olive oil, seasoning, icing sugar and picked thyme. Then place into the oven at 90c for approx. 90 minutes, till they are semi dried out.

   +   
THE TART

Roll out to 0.4cm thickness to a rectangle shape, then allow to rest for an hour. Slice off the edges to make the edges nice and straight. Egg wash the edges and stick this trim back on top, pressing down, so the edges are neat. This should be approx. 20cm wide and 35cm in length. Place onto a double folded sheet of parchment paper, as you will lift this into the oven to cook later.

   +   
ASSEMBLY

Tomato sauce

The pastry case

Sliced slow roast tomatoes

Heavy tray in oven to pre-heat

Place the oven on 200c. Spread the tomato sauce all over the base of the pastry tart, then lay in all of the tomato slices, drizzle in a little olive oil and seasoning. Lift the tart onto the hot tray. This is to ensure the bottom cooks through properly. Cook for approx. 15 mins until the pastry is golden.

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